Images © Leigh-Ann Martin
“These easy to make and eat snacks are prepared in less than 20 minutes and they’re vegan friendly!” – Chef LAM, Gasparillo Junction
Although this recipe is not quite what the purists would call fudge, it’s a nice change (at times) to have a healthier version of sweets that many of us may remember eating as kids, growing up in the Caribbean.
- 16 oz. organic peanut butter
- ¼ cup blue agave nectar
- ¼ cup coconut oil
- 2 tsp. vanilla
- Salt flakes
- 7 Honey Graham Crackers crushed into small pieces
- Plastic wrap
- Loaf pan
In a microwave-safe dish, place the peanut butter and coconut oil and microwave for about 20 seconds. Mix in the agave nectar and vanilla until smooth.
Line the loaf pan with plastic wrap and add the crumbled graham crackers and the peanut butter mixture. Knock the pan so that the mixture can get in between the crushed crackers.
Sprinkle with salt flakes and freeze for 30 minutes. Once hardened, place in the fridge overnight before cutting into squares. Best served chill.
I used organic peanut butter but any nut butter of your choice can be used. - For texture, I crumbled Honey Graham Crackers and placed it on the bottom of the pan but you can use peanuts as a substitute. - I also topped the fudge squares with salt flakes; if you don’t have, add ¼ teaspoon of sea salt to the peanut butter mixture or omit!